This famous Singapore chocolate cake is just over a bowl and whisk

Last October, at a visit to Singapore at home, I listened to Aunt Gush about Lana Cakes, a famous Singapore cake shop since 1964. The bakery and its Sudy chocolate cake. For some of my friends, celebrating their birthdays was a family tradition with a popular chocolate cake for decades. Surprisingly, I never tasted this iconic pleasure, my aunt bought a cake to try it. Despite being a bladder -hot sun – in Singapore the temperatures are usually between 86-95 ° F (30-35 ° C) – the sweetness was clean. The freezing was not melted and the decorative waves inside it remained flawless.

I bought a bite of the cake. His tenderness and intense chocolate taste were surprised: it was like eating a dark chocolate rod, but in the form of a cake. Especially because of the freezing, the dessert felt both familiar, but it is completely different from any other chocolate cake in the past. The frosty curiously grabbed the line between the ganache and the gel: it was set enough that it did not leave a mess when I took a slice of my hand, but it managed to melt in creamy, mouth. After returning to the Netherlands where I live today, I couldn't wait to rebuild the dessert in my home kitchen.

The key techniques needed to make a cake

Carefully treat the heat during sugar. During my testing, I found that for the best freezing, you should bring the corn starch, sugar and water into bubbles – which helps to gelatinize starch – and then immediately remove the vessel from heat before foaming into gelatin and chocolate. I found that if I allow the freezing to boil strongly after adding the chocolate, it was rigid and granular-not the bright, barely set effect of the Lana Cakes chocolate cake. This is probably because chocolate is overheated; When the ingredient reaches 145ºF (62 ° C), it begins to grab and break. The frozen resulting is only thick enough to get over the cake and as the mixture cools down, the gelatin adjusts and results in a clean chocolate frost, which remains intact even in hot and wet tropical weather.

Use a Dutch process of cocoa powder and coffee. To rebuild the dessert's rich and intense flavor, I used Devil's Food Cake, which has a dramatic dark crumbs, a deep chocolate taste and wonderfully gentle. There are two wide categories cocoa powder: Natural cocoa powder and Dutch processing cocoa powder. Natural cocoa powder is, of course, acidic, pH five and six, but the Dutch processing cocoa powder is washed with potassium carbonate solution, which neutralizes the pH of the cocoa. This produces a slightly darker cocoa powder that gives bakery goods, including a deeper brown shade of the chocolate cake. Here, adding coffee improves the fruity of cocoa powder, bitter-sweet notes, resulting in a deep chocolate-y dessert.

Bake the cake in a Pullman bread pan to the simplest edges. The use of rectangular pan with straight edges not only repeats the appearance of the original Lana Cakes, but also creates a clever cake that is easy to compensate and freeze evenly. If you do not have a Pullman bread pan, you can use a usual 9-4-inch bread pan- but because the usual bread container is much shorter than Cake dough before baking, which prevents the dough from pouring while baking. (This half cup dough will result in a very serving cake at the same time. Just put it in a greasy ramekin and bake until it is tight for 15-20 minutes.)

Tips to nail the freezing of chocolate pudding

Flourish the gelatin. Gelatin is a flowering gelatin – the gelatin powder turns it on cold water, so it is completely moisturized – promotes clash and helps to dissolve evenly, which is added.

Insert the corn starch and gelatin into the frost. During my research, I was surprised to find out that freezing was not a ganache or butter cream, but rather a starch thin made on the stove. To prepare a mixture of corn starch, sugar and water until you bubble, then remove the heat and whisk the bloomed gelatin and chopped dark chocolate until smooth.

Online sources recommend that you use the Mung bean starch to make cake freezing; The ingredient is usually used cakeSmall snacks and sweets were widely consumed in Southeast -zsia. Since Mung Bean Starch in many countries is not as easily accessible as corn starch, including the United States, I have experimented with both. While the freezing texture made with mung beans was a little lighter than corn starch, there were very minimal differences and I did not hesitate to recommend the corn starch in this recipe.

Cooking method
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